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Home » Recipes » Baking » Crumb Apricot Cheesecake

August 19, 2021

Crumb Apricot Cheesecake

Published August 19, 2021 | Julia Frey (Vikalinka)

Jump to Recipe

You will fall in love with this crumb apricot cheesecake. Creamy cheesecake, topped with fresh apricot halves and encased in buttery crust. It tastes of summer!

For another summer-inspired cheesecake, take a look at our Raspberry Cheesecake Bars.

Apricot cheesecake with crumb topping on a plate with a fresh apricot next to it

I get really excited when I get to share a recipe from my childhood. The one I am about to share with you is one of those recipes.

The first time I made it I was in my early teens and since then I’ve made it hundreds of times…literally! It was my mom and my go-to recipe when there was only about half an hour between a phone call and guests appearing on our doorsteps.  

We made it so many times we used every kind of fruit filling possible. I thought we exhausted all the options but I was wrong!

Top down shot of teacup on white table cloth with cheesecake in top corner

I found myself with an urge to bake and a pound of farmer’s cheese. With perfect timing, I also found several recipes passed on to me by my mum!

The recipes were a collection of our family’s favourite recipes were sent to me when I left for college in America. Bingo! That’s exactly what I needed.

Crumb Apricot Cheesecake

Still, even the most traditional recipes can be fun to play around with. What started out as my mom’s favourite recipe became highly experimental at some point of the process.

Fortunately it all worked out, and I was beyond pleased when I cut into my crumb apricot cheesecake and found out the risk payed off!

Crumb Apricot Cheesecake

The original recipe was essentially a seasonal fruit encased in rich and buttery pastry. Somehow I ended up with a fruit cheesecake with a buttery crust and almond crumb topping. Pure luxury!

Apricot cheesecake with one slice removed

How to make Crumb Apricot Cheesecake

This recipe starts off in the food processor where the flour, cold butter, sugar and baking powder are pulsed until the mixture resembles fine bread crumbs. Then add the egg and pulse again until just combined. It’s also really easy to do this in a regular bowl with a pastry blender.

The pastry will now be soft and can be taken out of the food processor.  Pinch off ⅓ of the pastry, wrap it in a plastic wrap and put in the freezer. Wrap the rest in the plastic wrap as well and put this portion in the fridge for 30 minutes.

Sliced apricots on a white cutting board

Now let’s take care of the filling.  Cut your apricots in half, take the pits out and set them aside. (I planned to also use red and black currants at first but changed my mind and that is why they are in the picture!)

Combine the farmer’s cheese or cream cheese, eggs, sugar, semolina and vanilla bean seeds in a large bowl using a hand mixer until smooth. You can also use a food processor if you want your farmer’s cheese to be less grainy. I processed mine in a food processor for a beautiful silky consistency.

Assembling the cheesecake

The pastry will be finished chilling after 30 minutes and can be taken out of the fridge. Roll it out to fit an 9″ springform pan lining the bottom and the sides all the way to the top.

Don’t worry if your pastry tears, just take the overhanging pieces and patch up the holes! That pastry is very pliable and forgiving.

When you have finished lining the springform pan, put it back in the fridge for 20 minutes. Then take it out of the fridge and fill it with the cheese filling and top with apricots.

Process shot of apricots in cake

Now it’s time to get your crumb topping out of the freezer. In Russia this dessert is called “Tertiy Pirog”, which literally means “Grated Pastry”.

This funny name comes from the top pastry being frozen and then grated directly on the filling with a vegetable grater.

Top down of the cake with crumbs on top

I decided to toss my crumbs with ground almonds for an extra indulgence. Trim off your overhanging sides and press them gently in to blend with the crumb topping. When the pastry casing bakes it magically all blends together beautifully.

Put it in the preheated oven at 350F/180C and bake for 50 minutes or until golden. Let it sit for about an hour or until cool to the touch. Then chill it in the refrigerator for at least 2 more hours to ensure the cheese filling in cooled completely.

Waiting for it was the hardest part for me! Dust with additional powdered sugar if you like a little bit of drama and enjoy with a cup of tea!

Slice of apricot cheesecake next to whole cake

More cheesecake recipes

  • Lemon Curd Cheesecake
  • Rustic Plum Cheesecake
  • Strawberry Meringue Cheesecake (No Bake)
Apricot cheesecake with crumb topping on a plate with a fresh apricot next to it

Crumb Apricot Cheesecake

You will fall in love with this crumb apricot cheesecake. Creamy cheesecake, topped with fresh apricot halves and encased in buttery crust. It tastes of summer!
4.88 from 8 votes
Print Pin Rate
Course: Dessert
Cuisine: Russian
Keyword: apricot cheesecake
Prep Time: 20 minutes
Cook Time: 40 minutes
Chilling Time: 50 minutes
Servings: 8 -10
Calories: 721kcal
Author: Julia Frey of Vikalinka

Ingredients

For the pastry:

  • 300 g /2 ½ cups flour
  • 250 g /1 cup butter
  • 200 g /1 cup sugar
  • 1 egg
  • ½ tsp baking powder

For the filling:

  • 12 apricots
  • 500 g /16 oz Farmer's Cheese or tvorog/cream cheese
  • 2 eggs
  • 200 g /1 cup sugar
  • 2 tbsp semolina
  • 1 tsp vanilla extract or seeds from 1 vanilla bean
  • ¼ cup ground almonds for the topping

Instructions

  • In the food processor combine flour, cold butter, sugar and baking powder, pulse until the mixture resembles fine bread crumbs, add the egg and pulse until just combined. (This could also be easily done in a regular bowl with a pastry blender.)
  • Take the pastry out of the food processor, it will be soft. Pinch off ⅓ of the pastry, wrap it in a plastic wrap and put in the freezer. Wrap the rest in the plastic wrap as well and put this portion in the fridge for 30 minutes.
  • Cut your apricots in half and pit them. Set aside.
  • Combine farmer's cheese or cream cheese, eggs, sugar, semolina and vanilla bean seeds in a large bowl using a hand mixer until smooth or a food processor if you want your farmer's cheese to be less grainy. ( I processed mine in a food processor for a silky consistency.)
  • When the pastry is finished chilling take it out of the fridge and roll it out to fit an 9″ springform pan lining the bottom and the sides all the way to the top. Don’t worry if your pastry tears, just take the overhanging pieces and patch up the holes! When your springform pan is lined all the way put it back in the fridge for 20 minutes.
  • Then take it out of the fridge and fill it with the cheese filling and top with apricots. Grate the the frozen part of the pastry with a vegetable grater and toss your crumbs with ground almonds (optional). Trim off your overhanging sides and press them gently in to blend with the crumb topping.
  • Put it in the preheated oven at 350F/180C and bake for 50 minutes or until golden. Cool it for an hour until cool to the touch and then chill it in the refrigerator for at least 2 more hours to ensure the cheese filling in cooled completely.

Nutrition

Serving: 8g | Calories: 721kcal | Carbohydrates: 88g | Protein: 16g | Fat: 34g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 570mg | Potassium: 246mg | Fiber: 3g | Sugar: 55g | Vitamin A: 2218IU | Vitamin C: 5mg | Calcium: 50mg | Iron: 3mg

If you make my crumb apricot cheesecake, make sure to tag @vikalinka in your photos, so I can see them! Are you following me on Instagram?

« Rustic Strawberry and Cream Cheese Galette
Wild Blackberry Tea Cake »
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About Julia Frey (Vikalinka)

Julia Frey is a London based recipe developer and photographer. Julia founded Vikalinka in 2012 with the main mission to provide her readers with delicious and accessible everyday recipes, which could be enjoyed by everyone.
read more..

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Julia Frey is a London based recipe developer and photographer. Julia founded Vikalinka in 2012 with the main mission to provide her readers with delicious and accessible everyday recipes, which could be enjoyed by everyone.
read more..

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